Brioche

Submitted by Tisme

"Posted for ZWT3. This is a yeast bread which has a small knot on top. A French which is usually eaten for breakfast along with the croissant, so I am told. I haven't tried this yet, but this is another recipe which wont be too long before I make."

 

• Ready In: 2hrs 40mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups flour, sifted
• 30 g yeast
• 1⁄4 cup warm water
• extra warm water
• 1⁄2 teaspoon salt
• 2 teaspoons sugar
• 3 eggs, beaten
• 125 g butter, softened
• eggs or milk, for glazing

directions

1. Combine 1/2 cup flour with crumbled yeast. Mix to a soft dough with the warm water, lightly knead in a bowl and make a shallow cross on the top with a sharp knife. Leave mixture in a warm place in a bowl to prove, until mixture doubles in size.
2. Sift remaining flour into a basin with the salt and the sugar. Make a dough with the eggs and knead on a flour board until it is soft and pliable. Knead the butter and flour mixture into the yeast dough and transfer to an oiled bowl.
3. Cover and set aside in a warm place to prove, until it has doubled in size. Knead lightly and break off small pieces and fill greased brioche or muffin tins. Press a hole in the top of each piece of dough and insert another smaller piece so that it resembles a "hat".
4. Allow to rise again, then brush with the egg or milk and bake at 230°C for 20 minutes. approximately.
5. Serve hot.